Grilled Salmon Recipe

Prep the salmon

Pat the salmon fillets dry with paper towels. Trim any ragged edges. If fillets are thick (over 1 inch), score the skin lightly in two or three places to prevent curling while cooking.

Make the marinade

In a medium bowl whisk together 3 tbs olive oil, 2 tbs lemon juice, 1 tbs soy sauce, 1 tbs honey, minced garlic, lemon zest, chopped dill, 1 tsp kosher salt and 1 tsp black pepper until combined.

Marinate the salmon

Place the salmon in a shallow dish or resealable bag, skin side down. Pour half of the marinade over the salmon, reserving the other half for brushing as it cooks. Turn fillets to coat. Marinate in the refrigerator 15–30 minutes (no more than 1 hour to avoid curing the fish).

Preheat the grill

About 10 minutes before cooking, preheat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). Clean and oil the grill grates well to prevent sticking.

Bring to room temperature

Remove salmon from the refrigerator 10 minutes before grilling so it comes closer to room temperature for even cooking.

Grill the salmon

Place salmon skin-side down on the grill. Close the lid and cook 4–6 minutes depending on thickness. Open the lid and baste the tops with the reserved marinade. Continue to cook with the lid open or closed another 3–6 minutes until the salmon reaches desired doneness (internal temperature 120–125°F for medium-rare, 130°F for medium) and flakes easily with a fork. Avoid flipping prematurely; if you prefer grill marks, flip gently after the skin releases from the grates (about 3–4 minutes), then cook flesh-side down for the remaining time.

Optional butter finish

If using, place 1/2 tbs of butter on each fillet in the final minute of cooking so it melts over the hot fish.

Remove salmon from the grill and transfer to a warm platter. Let rest 2–3 minutes to allow juices to redistribute.

Squeeze fresh lemon wedges over each fillet, sprinkle with extra chopped dill or parsley, and serve immediately.